Wine whey is a cooling and safe drink in fevers. Set half a pint of sweet milk at the fire, pour in one glass of wine, and let it remain perfectly still, till it curdles; when the curds settle, strain it, and let it cool. It should not get more than blood-warm. A spoonful of rennet-water hastens the operation. Made palatable with loaf sugar and nutmeg, if the patient can bear it. APPLE WATER. This is given as sustenance when the stomach is too weak to bear broth, &c. It may be made thus,--Pour boiling water on roasted apples; let them stand three hours, then strain and sweeten lightly:--Or it may be made thus,--Peel and slice tart apples, add some sugar and lemon-peel; then pour some boiling water over the whole, and let it stand covered by the fire, more than an hour. MILK PORRIDGE. Boil new milk; stir flour thoroughly into some cold milk in a bowl, and pour it into the kettle while the milk is boiling: let it all boil six or eight minutes. Some people like it thicker than others; I should think three large spoonfuls of flour to a quart of milk was about right. It should always be seasoned with salt; and if the patient likes, loaf sugar and nutmeg may be put in. In cases of fever, little salt or spice should be put into any nourishment; but in cases of dysentery, salt and nutmeg may be used freely: in such cases too, more flour should be put in porridge, and it should be boiled very thoroughly indeed. STEWED PRUNES. Stew them very gently in a small quantity of water, till the stones slip out. Physicians consider them safe nourishment in fevers. * * * * * VEGETABLES. Parsnips should be kept down cellar, covered up in sand, entirely excluded from the air. They are good only in the spring. Cabbages put into a hole in the ground will keep well during the winter, and be hard, fresh, and sweet, in the spring. Many farmers keep potatoes in the same way. Onions should be kept very dry, and never carried into the cellar except in severe weather, when there is danger of their freezing. By no means let them be in the cellar after March; they will sprout and spoil. Potatoes should likewise be carefully looked to in the spring, and the sprouts broken off. The cellar is the best place for them, because they are injured by wilting; but sprout them carefully, if you want to keep them. They never sprout but three times; therefore, after you have sprouted them three times, they will trouble you no more. Squashes should never be kept down cellar when it is possible to prevent it. Dampness injures them. If intense cold makes it necessary to put them there, bring them up as soon as possible, and keep them in some dry, warm place.